Sous Vide Root Veg

[VASith]

Here's my first attempt at cooking Sous Vide with carrots, sunchokes and turnips...very fun toy. Hope I don't bore too many people with this thread..guess it only applies to chefs and foodies.

 

[The Ween]

It might just be me, but I can't see your pics.

 

[mr.thrifty]

I can't see them either Weiner.....

 

[plasmid303]

My experience with this cooking technique ends at watching them do it on Top Chef.

Also: Can't see your pics either.

 

[VASith]

Sorry about that guys...thought I could tag Twitpic and I guess it doesn't work...should be fixed now.

 

[The Ween]

Looks good, but I don't care for turnips. I don't really understand what you're doing though.

 

[VASith]

Looks good, but I don't care for turnips. I don't really understand what you're doing though.

Cooking Sous Vide is cooking under pressure basically. Here's a copy and pasted explanation.

"Sous vide, or low temperature cooking, is a process of cooking food at a very tightly controlled temperature, normally the temperature the food will be served at. This is a departure from traditional cooking methods that use high heat to cook the food, which must be removed at the moment it reached the desired temperature.
The basic concept of sous vide cooking is that food should be cooked at the temperature it will be served at. For instance, if you are cooking a steak to medium rare, you want to serve it at 131 degrees Fahrenheit.
Normally you would cook it on a hot grill or oven at around 400-500 degrees and pull it off at the right moment when the middle has reached 131°F. This results in a bulls eye effect of burnt meat on the outside turning to medium rare in the middle.
This steak cooked sous vide would be cooked at 131°F for several hours. This will result in the entire piece of meat being a perfectly cooked medium rare."

So in that bag went the root veg, some butter, honey , clementine zest, clementine juice salt, pepper and fresh time. It was cooked at 183F for 60 minutes which cooked it to the perfect texture. I quickly sauteed just to give some carmelization.

Here's a video demo of how to cook chicken Sous Vide.

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<iframe title="YouTube video player" class="youtube-player" type="text/html" width="640" height="390" src="https://www.youtube.com/embed/F1yjgYOeSNM" frameborder="0"></iframe>

 

[VASith]

Here's another video that sums it up as well...

<iframe title="YouTube video player" class="youtube-player" type="text/html" width="640" height="390" src="https://www.youtube.com/embed/Wiw_EqGA8IA" frameborder="0"></iframe>

 

[Darth Waller]

I saw them do that a couple times on The Next Iron Chef. I always wondered what they were doing. Now I know.

 

[VASith]

I saw them do that a couple times on The Next Iron Chef. I always wondered what they were doing. Now I know.

It's a very efficient cooking method. You could have a weeks worth of dinners (protein and veg) vac. sealed and ready to cook...then you just plunk it in the water. The only problem is that the immersion circulators are still too expensive for most home use. Once they get under the 300 dollar range this cooking technique will really take-off.

The next thing I'm going to try are 48 hour beef shortribs. Apparently those come out amazing.

 

[Darth Waller]

Shortribs.

 

[VASith]

Shortribs.

Not my pics...but these are 72-hour short ribs.

 

[Darth Waller]

I just finished lunch and it didn't look as good as that.